White Cheddar Mac and Cheese
Indulge in the ultimate comfort food with this White Cheddar Mac and Cheese recipe, featuring a luscious cheese sauce made with creamy whole milk, rich heavy cream, and gourmet white cheddar. Perfectly cooked elbow macaroni is coated in a velvety sauce seasoned with Dijon mustard, freshly ground pepper, and a hint of cayenne, delivering bold flavor in every bite. Topped with a crunchy panko breadcrumb layer and extra shredded cheddar, this baked dish boasts irresistible texture and golden perfection. Ready in just 40 minutes, this crowd-pleasing dinner recipe is easy to prepare and perfect for cozy evenings or casual gatherings. Whether you’re seeking cheesy decadence or the ideal mac ‘n’ cheese casserole, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups white cheddar cheese, shredded
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 tsp Dijon mustard
- 0.125 tsp cayenne pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 0.5 cup extra white cheddar cheese, shredded (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until the mixture is bubbling and slightly golden.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently.
Once the sauce has thickened slightly (about 5-7 minutes), reduce the heat to low and add the white cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, Dijon mustard, and cayenne pepper. Taste and adjust the seasoning as needed.
Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly.
Transfer the mac and cheese to a lightly greased 9x13-inch baking dish. In a small bowl, combine the panko breadcrumbs with the olive oil, then sprinkle the mixture evenly over the top of the mac and cheese.
Scatter the extra white cheddar cheese over the breadcrumb topping.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Let the mac and cheese sit for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
4977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.7 g | 386% | |
| Saturated Fat | 175.9 g | 880% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 372.2 g | 135% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 51.0 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 3741 mg | 288% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1442 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
